Bring the stock to a boil in a large pan. Add the sweet corn, crabmeat, seasoning and soy sauce. Allow to simmer for 4 – 5 minutes. Mix the cornflour and water or stock and add a spoonful of the hot soup. Return the mixture to the soup slowly while stirring occasionally and bring back to the boil. Cook until the soup thickens. Turn off the heat. Whisk the egg whites until soft peaks form. Stir into the hot soup just before serving. Slice the onions thinly on the diagonal and scatter over the top to serve. Makes 4 to 6 servings.

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